For smoke taint and Brettanomyces treatment
Smoke Taint Removal
Brettanomyces Taint Removal
· Removal of aromas associated with smoke taint and brettanomyces
· Prevevention of brettanomyces character in contaminated barrels
Smoke taint and Brettanomyces taint are two defects that are very hard to fine without using special equipment. The major indicator compounds associated with both these types of taint belong to the group called volatile phenols. In the case of Brettanomyces, the responsible compounds are 4-ethylphenol and 4- ethylguaiacol; and in the case of smoke taint, guaiacol and 4-methylguaiacol. These molecules are fairly similar. AEB has found a natural fining agent that can diminish (and in certain cases eliminate) the problems caused by these compounds.
Antibrett may be used as a preventive tool in contaminated barrels. It guarantees the inhibition of vinyl-reductase which is responsible for the transformation of naturally occurring cinnamic acids into the corresponding ethyl derivatives. Although it can be used to cure wines that already show taint problems, results may vary. Bench trials are always recommended before treating a full batch.
Utilization: Dissolve 40g/hl or 3 lbs/1,000 Gallons in 10 parts of wine or demineralized water, and add to the mass making sure it is well homogenized. Wait at least two weeks before assessing results. Rack after 2 weeks then filter.
Shelf life and storage: Antibrett is stable at room temperature for at least two years, with a loss lower than 5% per year starting from the third year.
Packaging: 500g can